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Rich & Hearty Beef Ragu Slow Cooker Magic! Discover the ultimate slow cooker beef ragu recipe. Incredibly tender shredded beef in a rich tomato sauce, perfect w

Rich & Hearty Beef Ragu Slow Cooker Magic!

This beef ragu recipe for the slow cooker delivers unparalleled tenderness and rich flavor with minimal effort. Perfect for busy weeknights, it transforms simple ingredients into a hearty, comforting meal that the whole family will love. Forget spending hours at the stove; let your slow cooker do the work. Our slow cooker beef ragu uses flank steak, which becomes incredibly succulent after hours of slow cooking. Combined with aromatic garlic, crushed tomatoes, fresh herbs, and a touch of beef br
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8

Ingredients
  

  • 1 teaspoon olive oil
  • 6 garlic cloves, smashed slightly
  • 1 1/2 pounds flank steak, cut against the grain into 4 pieces
  • salt and pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup reduced sodium beef broth
  • 1 carrot, chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 16 ounces pappardelle pasta

Method
 

  1. Heat olive oil in a small skillet over medium-high heat. Add garlic and cook until golden, about 2 minutes.
  2. Season flank steak with salt and pepper. Place in a 5-6 quart slow cooker. Add crushed tomatoes, beef broth, cooked garlic, chopped carrot, bay leaves, and thyme.
  3. Cover and cook on high for 6 hours or low for 8-10 hours. Remove herbs, then shred beef with two forks directly in the pot.
  4. Cook pappardelle pasta according to package directions. Drain and return to the pot. Add the shredded beef ragu and stir over high heat for 1 minute until combined.
  5. Divide the pasta and ragu among bowls. Serve hot.

Notes

- Use good quality crushed tomatoes for the best flavor base.
- Don't skip smashing the garlic; it infuses flavor without being overpowering.
- Discard bay leaves and thyme sprigs before shredding the beef.
- For extra richness, add a splash of red wine with the beef broth.